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Keto Zucchini Bread

This moist and delicious keto bread recipe has a secret ingredient: zucchini. It’s super easy to make and tastes great too – a fantastic way to use up your summer harvest.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 12
Cuisine: American
Calories: 289.19
Ingredients Equipment Method Video

Ingredients
  

  • 145.8 g vital wheat gluten with the next 6 lines, replaces 2 1/3 cup Ketonia bread mix (discontinued)
  • 78 g golden flax meal
  • 35.3 g oat fiber
  • 32.5 g almond flour
  • 5.6 g salt
  • 0.9 g xanthan gum
  • 0.5 g citric acid
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cardamom
  • 1/4 tsp cinnamon
  • 2 large eggs
  • 1 cup Swerve (granulated)
  • 1/3 cup oil ((we used walnut oil but you can use any))
  • 7 oz zucchini (shredded)
  • 2 tsp vanilla extract
  • 1 cup sour cream
  • 1 cup Lily's chocolate chips

Equipment

  • 1 Loaf pan
  • 1 Parchment paper

Method
 

  1. Preheat oven to 350*
  2. In a small bowl whisk together the dry ingredients; Ketonia mix, baking soda, baking powder, salt, nutmeg, and cardamom. In a seperate bowl whisk together the eggs, swerve, oil, shredded zucchini, and vanilla. Slowly mix together the flour mixture into the wet ingredients. Mix until just incorporated. Stir in the sour cream. Fold in the chocolate chips.
  3. Pour the batter into a greased 9x5 loaf pan lined with parchment paper. Bake on the middle rack for 1hr - 1hr 10 min or until the internal temperature reaches 200*. Remove from oven and let cool for 30 minutes before slicing.